Description
Street Corn Steak Rice Bowls combine perfectly grilled flank steak with smoky charred corn and vegetables, layered over fluffy white rice. Topped with creamy cotija cheese, a tangy chili-lime sauce, avocado slices, and fresh cilantro, this vibrant dish offers a delicious mix of textures and flavors, ideal for a satisfying meal any day.
Ingredients
Scale
Steak and Marinade
- 1 lb. flank steak
- 1 teaspoon chili powder
- Salt and pepper to taste
Grilled Vegetables
- 2 cups corn kernels
- 1 red bell pepper, sliced
- 1/2 cup diced red onion
Rice
- 2 cups cooked white rice
Condiments and Garnishes
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Preheat Grill: Prepare your grill by heating it to medium-high heat to ensure it’s hot enough for proper searing of the steak and vegetables.
- Season Steak: In a small bowl, mix chili powder with salt and pepper. Rub this seasoning blend evenly over both sides of the flank steak to infuse it with flavor.
- Grill Steak: Place the steak on the grill and cook for 4-5 minutes per side to reach medium-rare doneness. You may adjust the time depending on your preferred level of doneness. Once cooked, remove the steak and let it rest for 5 minutes to allow juices to redistribute.
- Grill Vegetables: While the steak rests, add the corn kernels, sliced red bell pepper, and diced red onion to the grill. Cook them until they develop a nice char and become tender, which usually takes about 5-7 minutes, turning occasionally for even cooking.
- Prepare Sauce: In a small bowl, combine sour cream, mayonnaise, and an additional 1 teaspoon of chili powder if desired. Stir well to create a creamy, slightly spicy sauce.
- Slice Steak: After resting, slice the steak thinly across the grain to ensure tenderness in each bite.
- Assemble Bowls: To assemble, start with a base of cooked white rice in each bowl. Layer on slices of grilled steak, followed by charred corn, red bell pepper, and red onion. Add slices of fresh avocado and sprinkle with crumbled cotija cheese. Drizzle with the prepared chili cream sauce and garnish with chopped fresh cilantro. Serve each bowl with lime wedges for squeezing over the top.
- Serve and Enjoy: Encourage guests to squeeze lime juice over their bowls for added brightness and enjoy this vibrant, flavorful meal.
Notes
- For a smokier flavor, you can grill the corn on the cob before slicing the kernels off.
- Adjust the chili powder in the sauce to your preferred heat level.
- Flank steak can be substituted with skirt steak if desired.
- Use fresh lime juice to enhance the brightness and balance the richness of the toppings.
- Rice can be substituted with brown rice for a whole grain option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Keywords: street corn, steak, rice bowls, grilled steak, grilled vegetables, cotija cheese, chili lime sauce, avocado, summer recipe
